easy fish pie

Nathan Outlaw&#8217;s easy smoked fish pie recipe works a treat. If you find smoked mussels or oysters, add a handful – it’ll take your pie to another level.

Nathan Outlaw&#8217;s smoked fish pie

For the filling

litre whole milk

unsalted butter

plain flour

tbsp spring onions, chopped

tbsp English mustard

parsley

un-dyed smoked haddock, diced

smoked salmon,

smoked mackerel,

For the mash

1.5kg floury potatoes,

whole milk

parmesan, grated

You’ll also need…

2.5 litre ovenproof dish

For the mash, put the potatoes in a pan of salted water, bring to the boil, then reduce the heat and simmer for 20 minutes or until tender.

Drain the potatoes and let them sit in the colander for a few minutes, then return them to the pan. Mash until smooth, then beat in the butter and milk. Season and set aside.

Meanwhile, heat the oven to 180°C/160°C fan/gas 4. For the filling, pour the milk into a large saucepan and bring to a simmer. Melt the butter in another large saucepan, then add the flour and cook, stirring, for 1-2 minutes; don’t let it brown. Gradually whisk in the hot milk, then bring to a simmer and cook over a low heat for 20 minutes, stirring occasionally.

Take the pan off the heat and stir the spring onions, capers, mustard and parsley into the sauce. Season with salt and pepper, then add the fish and stir gently to combine.

Tip the fish mixture into a large baking dish, then spoon or pipe the mashed potatoes on top. Scatter over the grated parmesan.

Put the dish on a baking sheet and bake for 25-30 minutes until piping hot and golden on top. Serve straightaway with a tomato and cucumber salad or buttered leeks tossed with a little mint. This recipe is from Nathan Outlaw&#8217;s cookbook Nathan Outlaw&#8217;s Home Kitchen (£20, https://www.waterstones.com/book/nathan-outlaws-home-kitchen/nathan-outlaw/9781849499606 >Waterstones)

Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish - freeze ahead and thaw for a make-ahead dinner party main

Luxe fish pie

thick white fish fillets,

thick salmon fillet, unskinned

smoked haddock (preferably undyed)

full fat or semi-skimmed milk

onion,

bay leaves

butter

young spinach leaves

tbsp white wine

½kg potatoes (ideally Maris Piper), cut into even-sized pieces

mature cheddar,

milliliters tub half-fat crème fraîche

Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.

Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.

To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.

Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.

Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.

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Top 2 easy fish pie recipes from across the web

The most viewed easy fish pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nathan Outlaw&#8217;s smoked fish p...

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The most viewed easy fish pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Nathan Outlaw’s smoked fish p...